Whole Wheat Pancakes with Ginger Pear Compote

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.

In a separate medium bowl, whisk together skim milk, egg whites, and vanilla extract.

Pour wet ingredients over the dry ingredients. Stir gently with a whisk until combined. Don’t over mix. The batter will be thick.

Heat a non stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot skillet. When the top of the pancakes start to bubble up, flip and cook until pancakes are lightly browned on the other side. Set completed pancakes aside or in a 200F oven to keep them warm while you finish with the remaining batter.

At the same time, heat a small skillet to medium high heat and spray with cooking spray. Add pear slices, ginger and pomegranate juice to skillet. Cook until pears absorb all juice and become soft, about 5 minutes. Pour compote over pancakes.